Beetroot & Chickpea Burger

🛒 Ingredients

• #Burger Patties;
• 300 g cooked chickpeas (canned is fine — rinsed and drained well)
• 200 g raw beetroot — peeled and grated finely (squeeze out excess moisture)
• ½ cup rolled oats or breadcrumbs (gluten-free if needed)
• ½ medium onion — grated or very finely chopped
• 2–3 cloves garlic — minced
• 2 tbsp ground flaxseed + 6 tbsp warm water (mixed, left 5 mins to thicken — vegan egg binder)
• 1 tsp ground cumin.. ½ tsp ground coriander
• ½ tsp smoked paprika.. ½ tsp dried thyme or oregano
• 1 tbsp soy sauce or tamari.. 1 tbsp lemon juice
• Salt and black pepper — to taste.. 2–3 tbsp olive oil — for cooking
• #For Serving;
• 4 burger buns.. Caramelised onions (optional — as pictured)
• Rocket / arugula leaves.. Vegan pesto, tomato sauce, or chutney
• Sliced tomato, avocado, or cucumber (to preference)

👩‍🍳 Instructions

1. 1

   Prepare the binder: In a small cup, whisk ground flaxseed with warm water. Set aside 5 minutes until it forms a thick gel — this replaces egg to bind the patties.

2. 2

   Prep beetroot: Peel and grate beetroot finely. Place in a clean cloth or paper towel and squeeze firmly to remove excess juice — this is KEY so patties don’t fall apart!

3. 3

   Mash chickpeas: Place chickpeas in a large bowl. Mash roughly with a fork or potato masher — leave some texture, don’t turn into smooth paste.

4. 4

   Mix patty base: Add grated squeezed beetroot, onion, garlic, oats/breadcrumbs, and the flax binder. Stir well to combine.

5. 5

   Season: Add cumin, coriander, paprika, thyme, soy sauce, lemon juice, salt, and pepper. Mix thoroughly — taste and adjust seasoning if needed. If mixture feels too wet, add a little more oats/breadcrumbs; if too dry, add a teaspoon of water.

6. 6

   Form patties: Divide into 4 equal portions. With damp hands, shape into round, firm patties about 2.5 cm thick. Press gently so they hold together well.

7. 7

   #Cook patties:

8. 8

   Pan-fry: Heat olive oil in a non-stick pan over medium heat. Cook 4–5 minutes per side until golden brown and firm. Flip carefully — they firm up as they cook!

9. 9

   Bake (alternative): Preheat oven to 200 °C. Place patties on lined baking tray, brush lightly with oil. Bake 15–18 minutes, turning halfway.

10. 10

    Assemble: Toast burger buns lightly. Layer with caramelised onions, rocket, pesto or sauce, then place the warm patty on top. Add extra toppings as you like, close the bun, and enjoy!